November 29, 2015
Cranberry Pineapple & Walnut Crumble
Tools you may need:
HIC 14-ounce Porcelain Souffle 4.5-inch Set of 6
OR
HIC Porcelain Souffle 8-inch, 64-ounce, 2-quart
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Cranberry Pinepple & Walnut Crumble |
Amazingly easy and delicious desert recipe. File this one under '[email protected]% yeah."
Amazingly easy and delicious desert recipe. File this one under '[email protected]% yeah." |
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Ingredients
- For Filling
- 1 can whole cranberry sauce
- 1 12 oz. can pineapple chunks or tidbits drained
- 1 1/2 tbsp flour
- 1/3 cup chopped or ground walnuts
- 1 tsp ground cinnamon
- For Crumble
- 1 cup flour
- 1 cup brown sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup ground or chopped walnuts if using chopped, make sure they are very fine
- 5 tbsp melted butter
Servings:
Ingredients
Servings: |
Instructions
- Preheat oven to 350 degrees.
- In a large bowl (if you plan do do individual ramekins), or large greased ramekin, combine the cranberry sauce, pineapple, flour, chopped walnuts and cinnamon and mix thoroughly.
- If using individual ramekins, make sure they are greased and divide the filling up evenly into 4-6 ramekins
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, walnuts, and meted butter and mix thoroughly to form crumbles.
- Sprinkle and pack the crumble on top of the filling evenly. I like a good amount of crust so I pack it about a half inch thick. If you desire less crust, don't use all the crumbles and instead can make more filling and make more ramekins.
- Bake for 45 minutes. Let rest for 10 minutes before serving. You can serve with one of our homemade ice creams (recipes below).
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